Ingredients

• 2 teaspoons allspice berries
• 2 teaspoons black peppercorns
• 4 1" strips orange zest (removed with a vegetable peeler)
• 1 750-milliliter bottle dark rum
• 3 ounces fresh lime juice
• 1 12-ounce can ginger beer
• 2 lime wedges (for serving)
• A spice mill or mortar and pestle

Instructions

1. Coarsely grind allspice and peppercorns in spice mill or with mortar and pestle; add spices and orange zest to rum and let infuse at least 2 days. Strain into a clean bottle or a glass jar.
2. DO AHEAD: Rum can be infused 3 weeks ahead. Store in a dark, dry place.
3. Combine lime juice and 4 ounces spiced rum in a cocktail shaker; fill with ice. Shake until outside is frosty, about 30 seconds. Strain into highball glasses filled with ice, top off with ginger beer, and garnish with lime wedges.